ChorizoFritos

CombinadodeMariscos

EnsaladaCatalunia

Flan

GambasalAjillo

Gulas

LangostinosThermidor

LapuLapuenSalsaVerde

LenguaalaSevillana

LenguinialPesto

Oysters

PaellaFilipino

PaellaNegra

PaellaValencianadeAlba

PaellaVerde

PaellaconTuhodyBatoc

PaelladeBacalao

PaelladeCordero

PastaMariscos

PastadelaCasa

PolloCordonBleu

Salchichasmushroom

SolomilloalaPobre

TabladeEmbutidos

TartaStaTeresa

Tartaalcointreau

TartadeQueso

TortillaEspanola

The Origin of Paella

Paella is named after the paellera, a shallow round iron pan used for cooking this classic rice dish, which has become internationally known as the pride of the Valencian cuisine. A really good paella simply cannot be made without the right rice, but dispute still rages as to exactly what ingredients should accompany the saffron-gilded grains into the classic Paella Valenciana. The original paella was created with local rice, eels, and snails. Presently, the eels and snails have been replaced by shellfish (shrimp, mussels, squid, clams) and fish. Others enjoy the extra flavor of chiken and pork. Green beans, peas, peppers, and the brightly colored yellow saffron make the dish spectacularly colorful. Try our version of the Paella Valenciana, which Señor Alba has popularized in the Philippines since the 1950's. It's our specialty!